
Dulce de Zapallo

Pumpkins originated in the Americas, in North, Central and South America. It is therefore not surprising that pumpkin dishes can be found all over the continent.
Marmalade made from pumpkin is widespread in South America. You can find this jam from Uruguay to Ecuador. The Ecuadorian recipe I found in my hostess’s cookbook is unfortunately made with milk, which you can’t tell from the final product. Therefore, if in doubt, ask in South America.

Dulce de Zapallo
Ingredients
- ½ pumpkin, medium
- 500 ml soy milk
- 250 g sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
Instructions
- Halve the pumpkin, remove the seeds, peel and cut into cubes. Then cook in the soy milk with the sugar and cinnamon for about 20 minutes until soft. Make sure that the milk does not foam over.
- When the pumpkin is soft, remove the cinnamon stick and purée everything.
- Put back on the heat and boil down the mixture, stirring constantly (approx.1h).
- When the mixture thickens, add the vanilla extract and pour into sterilized jars. Put the lids on and turn upside down. Leave to cool.
Nutrition

